When making egg tarts, pie skins, breads, pizzas and other pastries, there is often excess protein because only egg yolk is included in the formula. What should I do with the excess protein?
Pour it out? It's a pity, especially now that prices are so expensive, wasting food is really forbidden!
So today's red bean steamed cake is a perfect solution.
From sending to steaming, it takes five minutes to finish, and you can sit leisurely with a book and wait for the cake to steam. It usually takes 15-20 minutes to steam and enjoy it without waiting to cool down, because this snack is delicious only if it is eaten hot!
Red bean steamed cake
Recipe Recommendations
- protein of 2
- low-gluten flour 15 grams
- vegetable oil 15 grams
- honey red bean 15 grams
- powdered sugar 30 grams
- sweetening
- steamed
- half an hour
- ordinary
Steps for Red bean steamed cake
1
Use an electric egg beater to whip the egg white at low speed, then add powdered sugar in three times, beat at high speed until nine times and distribute.
2
Add vegetable oil and beat well.
3
Sieve in low flour.
4
Gently stir evenly with a rubber spatula without making circles to avoid egg white foaming.
5
Brush the mold with oil and sprinkle the bottom with honey red beans.
6
Scrape the batter into the mold and smooth the surface.
7
Put it in a steamer, bring to a boil over high heat, turn to low heat, and steam for 15-20 minutes.
8
After taking out of the pan, use a knife to gently cut a circle around the mold, and invert it and remove the mold.